Third time making back bacon and belly bacon using Pops brine method.Did two whole pork loins and two bellies.The loins were in brine for a week and the bellies for two weeks. Actually smoked the loins last week and just finished smoking the bellies.I cold smoked with a tray of Pitboss competition blend and then another tray at temperature in my Westinghouse fridge smoker.Split with my brother in law who is slicing the backbacon.Belly bacon pics to follow.
Absolutely delicious.
Thanks to Pops for sharing this great recipe and glad I found this forum......
Absolutely delicious.
Thanks to Pops for sharing this great recipe and glad I found this forum......
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